Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

petty suggestions

well, its been so long since ive asked for knife suggestions but i thought i would get some insight on what other people use.

im starting a fish-monger job in the next week doing lots of fabrication, delivery, and sales. because our business is only 2 of us we will be able to provide the best possible quality for fresh fish and lower prices than the bigger companies here. our market is almost entirely fine dining establishments so the fabrication has to be on point. this brings me to my dilema. im looking for a replacement for my 150mm sakai takayuki gc petty. in my restaurant im finishing up in i have used it in chicken, goat, lamb, pig and fish fabrication as well as cleaning up ribeyes, strips, tenderloins etc. i really love having a petty for all this. i use it on smaller fish and to take out the belly of larger fish. it works well as a utility knife and works well with my other three knives which are my 270mm HD gyuto, 210mm blue 2 mioroshi deba, and 300mm white 2 yanagi all konosuke

so my debate is between a white 2 and stainless along with the 180mm or 210mm size. im leaning towards 180mm but i would like the sujihiki profile which only seems available in 210mm petty knives. most 180mm ive seen look like paring knives not petty knives. as far as the steel, i prefer carbon all the way. i am not a big fan of stainless especially in this case. i have heard the line knife chat here and think that would be one of the acceptable places for stainless for me. i am not completely decided on steel yet but would love some input anyone might have on makers.

right now ive been thinking about the gesshin ginga, tadatsuna, and possibly going with all konosuke and getting an HD. id really like to stay under $200. that konosuke will put me over though because ill have to get the ebony handle to match the other three

I don't see any reason to not go with straight carbon steel, esp. if that's what you like. The bigger question I see is the Takayuki is thin but not that thin throughout the blade (iirc) and 150 is going to feel a lot sturdier than a 210. The lines that you are looking at are all pretty thin and flexible as far as that size knife goes. If you don't mind the thinness and flexibility, I might go for a Konosuke but otherwise, I'd look elsewhere.

tk59-i want to be able to control the flex. i dont want something like a thin boning knife that is overly flexible. i would prefer a controlled flex if that makes sense. right now im leaning towards something like white 2 180mm suji-profiled wa-petty. i just have to find the right maker.

g-rat-i have looked at the masamoto and am considering it as well. i may grab a matching suji while im at it.

iirc the masamoto's run longer than others because of where they are measured from. if someone else could confirm this it would be great. the 165mm petty would be closer to 180mm correct?

I was under the impression that Sakai Yusuke is pretty much identical to Konosuke, Tad, etc. While I thought these were suprisingly flexible, they were nowhere near as flexible as a "flexible" filet knife. I do prefer mine a little sturdier feeling like my Rottman 210 or my REALLY sturdy 210 Fujiwara (Terayasu).

My Suisin IH 210 petty is an awesome knife, but it is also the thinnest and most delicate knife I own. Although I have a light stroke when cutting, in no way do I baby any of my Konosukes (sujis/gyuto)...but this wa-petty is a bit different than my other anorexic knives.

As much as I love wa handles for most everything else, there are certain times with this particular petty that I wish it had a yo-handle instead, as it would just have an overall sturdier feel because of how light it is (68 grams). The only reason I wanted to chime in here is because you are using primarily for fish fabrication, and just thought you might want something a bit more robust for this. Not saying a 210 wa-petty this thin wouldn't work well, I just think I'd want a yo-handled version or something a little more substantial for that. Just my 2 cents.